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While on the one hand I would have immensely enjoyed being in the presence of such "pizza greats" at the TPSII, I would have at the same time felt embarrassed at my novice skills! What an impressive array of talent and pies!!Craig is an amazing teacher --- we all know that. But to be willing to open up his home to fellow forum members as he has done now twice...well that just goes beyond words. Nice job everyone!John K
John, talk about novice skills. I couldn't make a round pie to save my life! And I couldn't even blame it on the alcohol. Too much blackstone and not enough wfo for me.
Craig is an amazing teacher --- we all know that. But to be willing to open up his home to fellow forum members as he has done now twice...well that just goes beyond words. Nice job everyone!John K
I just uploaded a bunch of photos and some video from the Summit to my flickr account. Nothing has been edited yet--there are a few blurry photos and my video is somewhat shaky and sometimes was activated by accident. New phone and I'm still getting used to it. But if you want to peruse...http://www.flickr.com/photos/dhorst1/sets/72157634443041113/The first photo in the set is not from the Summit, it's actually Craig and me with some of the 37 Cooks who live in the Houston area, after dinner.I'll try to edit later tonight.Diana
Shortly after I immigrated to the United States of America in 1984, the very first T-shirt that I purchased here (on Hollywood Blvd. in Los Angeles, CA) had an imprint on it that read, "DON'T MESS WITH TEXAS". That's where I will be tomorrow! I have a feeling that it is going to be an indelible event!
Bless you Diana for taking video of the TPSII!!!And CURSE YOU for taking ONLY 1 video!!!! I love the pics but the video is something else! Maybe more will surface??John K
Diana, sheer torture and punishment for me to watch these videos and pics and not making it down there. Hope to make it next year and meet you and the others in person. Talked with Craig a bit this afternoon and promised next one I would bring homemade cured meats and capicolajon